Sushi Bowl with Tamagoyaki
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g short rain rice
- 0.5 ½ cucumber (s)
- 1 red pepper (s)
- 1 carrot (s)
- 1 avocado (s)
- 2 tablespoon sesame seeds
- 5 tablespoon rice vinegar
- 2 tablespoon sesame oil
- 2 tablespoon soy sauce
- some ginger powder
- 3 egg (s)
- 3 tablespoon sake
- 1 teaspoon soy sauce
- 2 teaspoons sugar
- a bit salt
Print Recipe
Pin Recipe Instructions
- Prepare the rice according to the instructions on the packet. Meanwhile wash the vegetables. Cut the pepper and cucumber into thin strips and the avocado into slices. Peel the carrot and cut into thin strips with a peeler.
- Heat some sesame oil in a pan. Beat the eggs in a bowl and whisk. Add 3 tablespoons of sake, 1 teaspoon of soy sauce, 2 teaspoons of sugar and a little salt and stir well.
- Put 1/3 of the egg mixture in the hot pan. As soon as the egg has set, roll it up to the middle. Put the egg mixture on the exposed area again and make sure that it runs under the rolled up egg.
- Wait for the egg to freeze and roll it up again - this time in the other direction. Put the rest of the egg mixture on the vacated area, wait until it freezes and roll it up completely.
- Remove the rolled omelette from the pan and cut into slices. Put everything aside.
- Mix 5 tablespoon rice vinegar, 2 tablespoon sesame oil and 2 tablespoon soy sauce and season with the ginger powder. Toast the sesame seeds in a pan without oil.
- Spread the rice in bowls (e.g. cereal bowls) and garnish with the vegetables and the omelette. Spread the vinegar, oil and sauce mixture over the top. Finally sprinkle with the toasted sesame seeds and serve.
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